Description
A decadent and festive dessert featuring layers of rich red velvet cake, creamy cheesecake filling, and fluffy whipped topping, perfect for holidays or special occasions.
Ingredients
Units
Scale
- 1 box red velvet cake mix (plus ingredients to prepare)
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tsp vanilla extract
- 2 cups heavy whipping cream
- 1/2 cup granulated sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Prepare the red velvet cake according to package instructions. Let it cool completely, then cut or crumble into bite-sized pieces.
- In a large bowl, beat the cream cheese until smooth.
- Add powdered sugar and vanilla extract to the cream cheese and beat until well combined.
- In a separate bowl, whip the heavy cream with granulated sugar and vanilla extract until stiff peaks form.
- Fold half of the whipped cream into the cream cheese mixture to make the cheesecake filling.
- In a large trifle dish or individual glasses, layer red velvet cake pieces, cheesecake filling, and remaining whipped cream.
- Repeat layers until the dish is full, ending with whipped cream on top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes
- Can be made a day ahead and stored in the refrigerator.
- Top with red velvet cake crumbs or white chocolate shavings for extra flair.
- Use homemade red velvet cake if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 32g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg